Biogenic amines (BAs) are organic, basic nitrogenous compounds formed during the decarboxylation of amino acids. A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses was developed and validated. Cheese samples with the addition of internal standards were extracted with 0.2 M perchloric acid and pre-column derivatized with dansyl chloride at 60 °C for 15 min, purified with toluene and dried under a stream of nitrogen. The samples were analyzed using high performance liquid chromatography with diode array detector (HPLC-DAD). The method was validated with the BAs at three concentration levels: 50, 100, and 200 mg/kg, respectively. The obtained values of correlation coefficient (R²) ranged at 0.9997–0.9998 for all of compounds. The limits of detection (LOD) and quantification (LOQ) were in ranges 1.53–1.88 and 5.13–6.28 mg/kg, respectively. The recovery for all of biogenic amines ranged from 70 to 120% and the precision (RSDr) value were <20%. The validated method was applied to analysis of 35 real ripened cheese samples purchased in Poland.

Introduction: Histamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial decarboxylases present in food, including fish and fish products. The aim of this study was to investigate the content of histamine at different production stages of canned, marinated and smoked fish. Material and Methods: Raw fish, semi-finished fish products, and the final products of the same production batches were collected between 2019 and 2022 from different fish production facilities in Poland. A total of 133 raw fish samples and 76 smoked fish, 54 brined fish, 39 canned fish and 18 marinated fish final products were analysed using high performance liquid chromatography with a diode array detector. Results: Histamine was identified in 55 (17.2%) out of 320 tested samples, including 8 samples of raw fish with a histamine level above 100 mg/kg. However, no samples of fish products had histamine content above the European Union Commission limit. Conclusion: The obtained results show that fish products on the Polish market are generally safe for consumers in regard to histamine intoxication risk.

Marine biotoxins are toxic substances that may cause illness and death in marine organisms and humans. This article disseminates the results of a 4-year study on the occurrence of marine biotoxins in raw bivalve molluscs purchased from Polish suppliers. A total of 256 samples of 8 different molluscs species were analysed for the presence of biotoxins using the ELISA method for paralytic shellfish poison, diarrhoetic shellfish poison, and amnaesic shellfish poison. The permitted limits of marine biotoxin content were not exceeded in any of the analysed samples and the majority of them were free from these compounds. The results of the study indicate that the tested raw bivalve molluscs available in Poland were safe for consumers.

In recent years, there has been an increase in the consumption of seafood such as shellfish and crustaceans due to their pleasant taste and nutritional value. Fish are also a crucial part of a healthy, balanced diet. However, the consumption of these products may cause food poisoning through marine biotoxins. In recent years, several legal acts have been published by the European Commission to regulate toxin limits and describe their reference analysis methods. Commission Regulation (EC) No. 853/2004 established the maximum contents of marine biotoxins only in bivalve mollusks. Although other groups of marine organisms such as crustaceans (crabs, shrimps, and lobsters) and fish are not included in the EU rules for toxin monitoring, they may still be vectors of marine biotoxins for humans. Due to this, there is an urgent need for studies regarding the occurrence of marine biotoxins in non-bivalve seafood organisms and their potential influence on public health. In this review, the most important cases of accumulation of marine biotoxins in crustaceans and fish in recent years are described.